Description

Elegant, buttery shortbread with a nutty pistachio flavor and a touch of sea salt, offering a perfect balance of sweet and salty. Ideal for tea time, dessert platters, or holiday treats.

Ingredients

¾ cup (95g) pistachios (or substitute with almonds, hazelnuts, or walnuts)

½ cup (60g) confectioners’ sugar, plus more for dusting

1 stick (115g) cold unsalted butter, cut into 1-inch pieces

½ teaspoon (2g) kosher salt

¾ cup (110g) all-purpose flour

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Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch springform or tart pan and line the base with parchment paper.
Grind the pistachios in a food processor until finely ground. Reserve 2 tablespoons for garnish.
Add confectioners’ sugar, butter, kosher salt, and remaining pistachios to the food processor. Pulse until well blended. Add flour and pulse again until a soft, slightly sticky dough forms. Mix by hand if necessary.
Press dough evenly into prepared pan. Sprinkle with reserved pistachios and a pinch of flaky sea salt.
Bake for 15–20 minutes, until edges are golden and center is baked through.
While warm, remove from pan and slice into 24 wedges. Dust with confectioners’ sugar if desired. Allow to cool completely before storing or serving.

Notes

Substitute pistachios with hazelnuts, almonds, or walnuts.

Add orange or lemon zest for a citrus twist.

Drizzle with dark or white chocolate once cooled.

Mix in chopped dried cranberries or cherries for a sweet-tart variation.

Top with crushed candied ginger for a spicy-sweet option.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: Western / European

Nutrition

Serving Size: 1 wedge
Calories: 90
Sugar: 4g
Sodium: 40mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: undefined
Trans Fat: undefined
Carbohydrates: 9g
Fiber: 1g
Protein: 2g
Cholesterol: undefined